Creamy Tuscan Shrimp

Name: Creamy Tuscan Shrimp
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Italian-American
Ingredients: 1.5 lbs large shrimp (21-25 count), peeled and deveined, peeled, deveined; 2 tbsp olive oil; 2 tbsp unsalted butter; 4 garlic cloves, minced; 1/2 cup sun-dried tomatoes in oil, drained, roughly chopped; 1 cup heavy cream; 1/2 cup low-sodium chicken broth; 1/2 cup Parmesan cheese, freshly grated; 2 cups baby spinach; 1/2 tsp Italian seasoning; 1/4 tsp red pepper flakes; 1/2 tsp kosher salt; 1/4 tsp black pepper, freshly ground; 2 tbsp fresh basil leaves, torn

Plump shrimp sauteed in a rich sun-dried tomato cream sauce with spinach and garlic - a restaurant-quality low-carb dinner that comes together in one pan in under 30 minutes.

25 minEasyServes 4370 cal/serving

Italian-AmericanDinnerStovetopLow CarbPescatarianHigh ProteinGluten-FreeNut-FreeEgg-FreeLow-SodiumAlcohol-FreeCorn-Free

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Ingredients

1.5 lbs large shrimp (21-25 count), peeled and deveined, peeled, deveined
2 tbsp olive oil
2 tbsp unsalted butter
4 garlic cloves, minced
1/2 cup sun-dried tomatoes in oil, drained, roughly chopped
1 cup heavy cream
1/2 cup low-sodium chicken broth
1/2 cup Parmesan cheese, freshly grated
2 cups baby spinach
1/2 tsp Italian seasoning
1/4 tsp red pepper flakes
1/2 tsp kosher salt
1/4 tsp black pepper, freshly ground
2 tbsp fresh basil leaves, torn

Instructions

1

Pat 1.5 lbs peeled, deveined large shrimp (21-25 count), peeled and deveined dry with paper towels. Season with 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper.
2

Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add shrimp in a single layer and cook 1-2 minutes per side until pink and just cooked through to an internal temperature of 120°F (49°C). Transfer to a plate.
3

Reduce heat to medium. Add 2 tbsp unsalted butter to the same skillet. Once melted, add 4 minced garlic cloves and 1/4 tsp red pepper flakes and cook 30 seconds until fragrant.
4

Add 1/2 cup roughly chopped sun-dried tomatoes in oil, drained and 1/2 tsp Italian seasoning and cook 1 minute.
5

Pour in 1/2 cup low-sodium chicken broth and scrape up any browned bits. Add 1 cup heavy cream and bring to a gentle simmer. Cook 3-4 minutes until the sauce thickens slightly.
6

Stir in 1/2 cup freshly grated Parmesan cheese until melted and smooth. Add 2 cups baby spinach and stir until wilted, about 1 minute.
7

Return shrimp to the pan and toss to coat. Taste and adjust seasoning. Garnish with 2 tbsp torn fresh basil leaves and serve over zucchini noodles, cauliflower rice, or pasta.

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Questions

Why pat it dry first in Creamy Tuscan Shrimp?

Step 1 reads: "Pat 1.5 lbs peeled, deveined large shrimp (21-25 count), peeled and deveined dry with paper towels." Surface water has to boil off before anything can brown. Drying at step 1 means the food sears in the first minute instead of steaming.

What can I use instead of sun-dried tomatoes in Creamy Tuscan Shrimp?

The entry for Creamy Tuscan Shrimp calls for 1/2 cup sun-dried tomatoes in oil, drained, roughly chopped. In its place: A tablespoon of tomato paste plus chopped roasted red peppers gives the concentrated tomato flavor and the chew.

Can I use frozen shrimp instead of shrimp in Creamy Tuscan Shrimp?

Yes; most shrimp sold as fresh were frozen once already. Thaw them under cold running water for about ten minutes and pat them very dry so they sear instead of steaming. As written, the entry for Creamy Tuscan Shrimp uses 1.5 lbs large shrimp (21-25 count), peeled and deveined, peeled, deveined.

Can I make Creamy Tuscan Shrimp less spicy?

Yes. The heat in Creamy Tuscan Shrimp comes from 1/4 tsp red pepper flakes. For a milder plate, halve the red pepper flakes; nothing else in the method changes.

Is Creamy Tuscan Shrimp keto-friendly?

A serving of Creamy Tuscan Shrimp carries 4 g of carbohydrate, 1 g of it fiber. Against a strict 20 g keto day that is 20 percent of the budget; against a moderate 100 g low-carb day it is 4 percent.

Does Creamy Tuscan Shrimp contain shellfish?

Yes: 1.5 lbs large shrimp (21-25 count), peeled and deveined, peeled, deveined. The full allergen list for this entry is dairy and shellfish. Packaged ingredients vary by brand, so check labels if the allergy is serious.

How long does Creamy Tuscan Shrimp keep?

Refrigerate what is left of Creamy Tuscan Shrimp within two hours and eat it within two days (seafood turns fast). Reheat gently on the stovetop.

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